Strawberry Shortcake Crumbles

Strawberry Shortcake Crumbles deliver a pink punch of intense strawberry flavor and vanilla crumbles perfect for pies, cupcakes, and basically everything.

Strawberry Shortcake Crumbles! It’s crumbly strawberry patch ready to party on your next dessert! Can you stand it? They’re so irresistible with intense strawberry and vanilla all tangled up together like the best of friends.

Strawberry Shortcake Crumbles deliver a pink punch of intense strawberry flavor and vanilla crumbles perfect for pies, cupcakes, and basically everything.

This version of strawberry shortcake crumbles DOES NOT have vanilla pudding mix, but it does have strawberry gelatin mix. The strawberry gelatin is that pink punch of color and flavor.

Simply mix 1/2 cup flour and 1/4 cup butter with the strawberry gelatin mix. In a separate bowl mix 1/2 cup flour, 1/2 sugar, 1/4 cup butter and 1 teaspoon vanilla. Yes, you can make this gluten free too, click for my Gluten Free Flour Mix, made with Bob’s Red Mill products.

Sprinkle all of the strawberry mix on a parchment lined baking sheet on one side and vanilla on the other. Bake for 7 to 8 minutes @ 350 F, and let cool for at least 1 hour before breaking up and combining the crumbles.

Can I Use Vanilla Instant Pudding Mix for Vanilla Crumbles?

Yes you can! Just keep in mind the vanilla pudding mix will give a little bit of a yellow hue to crumbles.

Strawberry Shortcake Crumbles deliver a pink punch of intense strawberry flavor and vanilla crumbles perfect for pies, cupcakes, and basically everything.

Once completely cooled it will crumble up together perfectly. If there are any large globs, just break them up with a rolling pin or by hand.

I made the strawberry shortcake crumbles specifically for a Strawberry Shortcake Freezer Pie . Good thing I added these little nuggets of goodness to the pie first, because the leftovers are disappearing!

Wouldn’t’ these be great on a chocolate cream pie, like French Silk or Lemon Fluff Pie? And think of the other fruity “shortcake” possibilities: orange shortcake crumbles, lemon shortcake crumbles, orange, etc.

Print Recipe
5 from 4 votes

Strawberry Shortcake Crumbles

Strawberry Shortcake Crumbles deliver a pink punch of intense strawberry flavor and vanilla crumbles perfect for pies, cupcakes, and basically everything.
Prep Time15 minutes
Cook Time7 minutes
Author: Portlandia Pie Lady

Ingredients

Strawberry Crumbles

  • One 3-ounce box strawberry flavored gelatin
  • 1/2 cup all purpose flour (for gluten free, use gluten free flour in place of all purpose flour)
  • 1/4 cup butter

Vanilla Crumbles

  • 1/2 cup all purpose flour (for gluten free, use gluten free flour in place of all purpose flour)
  • 1/2 cup sugar (see notes below for using vanilla instant pudding)***
  • 1 teaspoon vanilla
  • 1/4 cup butter

Instructions

  • Preheat oven to 350 F.
  • In a medium sized bowl stir the box of strawberry gelatin and 1/2 cup flour and 1/4 cup butter. Use a fork to make fine and crumbly.
  • In a separate medium sized bowl, for vanilla crumbles, stir 1/2 cup flour, 1/2 cup sugar, 1/4 cup butter, and 1 teaspoon vanilla. Use a fork to make fine and crumbly.
  • On parchment lined baking sheet sprinkle on the strawberry crumbles. Then sprinkle on the vanilla crumbles, ever so slightly mixing them by hand.
  • Bake for 7 to 8 minutes at 350 F. Do not stir at all. Remove from oven and let cool completely (at least 1 hour) . If they feel warm, place the baking sheet in fridge or wait another 30 minutes.
  • Crumble into an airtight container to store.
  • Makes 3 cups of strawberry shortcake crumbles.

Notes

***Vanilla Crumbles with Instant Pudding Mix: Omit the sugar and vanilla.  Add one small (3 oz) box of vanilla pudding mix. Follow directions as above. 

40 Comments

  1. Hello, l would like to make a crumble for an ice cake would this recipe work for that? Also how much would l need to make a 8 or 9 inch round cake? How would you figure it out if you did a sheet pan size?

    • Ice cream cake works GREAT with these crumbles! One recipe should be plenty if it is just a topping. If it is for the entire cake, I would make 2 batches. You will have leftover, which you could use for garnish or ice cream topping. It is shelf stable for 1 to 2 months, freezer stable for up to 6 month.

  2. What are your thoughts about these on a frosted cookie 😳

  3. Do the crumbles stay the same crisp consistency if frozen then thawed for use?

  4. I was wondering, the recipe says 1/2 cup flour divided, then in the recipe the vanilla crumble uses 1/2 cup and the strawberry uses 1/2 cup flour….so is the beginning recipe 1 cup divided or is it supposed to be 1/4 cup in the vanilla and strawberry recipes since it is 1/2 cup divided? Thanks!

  5. Can not wait to try this, I want to put this on top of donuts that I am making for Farmers Market this upcoming season

  6. Does the butter need to be cold to make the crumbles?

  7. How long can I store this topping for? 🙂

  8. Dawn Allen

    I’ve never heard of strawberry gelatine in the uk where do I get this from please would really love to make this pie for a summer Sunday desert😘

  9. Does the butter have to be melted ? And can I mis in my kitchen aid mixer ?

  10. Leslie Rodriguez

    Does it have to be stored in fridge

  11. 5 stars
    This recipe is DIVINE! Taste just like a strawberry eclair! Should the butter be melted or just softened?

  12. Is there a big flavor difference between this recipe without vanilla pudding and the recipes with it..?

  13. Can I sub strawberry powder for the jello mix?

  14. I made the strawberry part of the crumble and it’s a glob instead of crumble. Do you have an idea of what I did wrong?

  15. I can’t wait to try this! How long would you say you could store in an air tight container?

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